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top view of Blackened Chicken Alfredo in a stainless steel skillet
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Blackened Chicken Alfredo

Quick and easy Blackened Chicken Alfredo exploding with juicy, Cajun spice rubbed chicken and creamy Parmesan pasta on your table in 30 minutes!  It boasts everything you love about traditional chicken Alfredo, but with a Cajun infused twist!  To make this easy recipe, chicken fillets are pounded thin so they’re incredibly tender, coated in blackening seasoning then pan seared to create a charred, boldly seasoned exterior giving way to a buttery ,juicy interior. The luxurious Alfredo sauce is infused with blackening seasoning, fresh garlic, butter and Parmesan and utilizes both chicken broth and heavy cream so it boasts double the flavor without all the guilt!  Serve this Blackened Chicken Alfredo with fresh tomato cucumber salad long with some Parmesan breadsticks for a complete meal the whole family will love!
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings

Ingredients

  • 8 ounces fettuccine
  • 2 medium chicken breasts
  • 4 tablespoon unsalted butter, divided
  • 2 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 1/2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
  • 3/4 cup freshly grated Parmesan cheese

BLACKENING SEASONINGS

  • 2 tsp EACH smoked paprika, garlic powder, onion powder
  • 1 teaspoon salt
  • 1 tsp EACH dried oregano, dried thyme
  • 1/2 teaspoon pepper
  • 1/4-1/2 teaspoon cayenne pepper

Instructions

  • Make cutlets: Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound to an even thickness using a meat mallet or side of a can, about ½-inch.
  • Season chicken: Mix all of the Blackening seasonings together in a small bowl. Reserve 1 tablespoon for the Alfredo sauce. Season both sides of the chicken with the remaining Blackening seasonings. Let the chicken rest while you prep the rest of the ingredients.
  • Cook pasta: Cook fettuccine in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
  • Cook chicken: Meanwhile, melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until golden and cooked through. Transfer chicken to a cutting board and loosely tent with foil; don’t wipe out the skillet. Wait at least 5 minutes before slicing or chopping the chicken.
  • Make sauce: To the drippings left in the skillet (don’t wipe out), melt 2 tablespoons butter over medium-low heat. Add garlic and remaining 1 tablespoon Blackening seasoning and cook for 3 minutes.
  • Add half of the chicken broth to the pan (eyeball it) and whisk the remaining chicken broth with cornstarch until smooth. Add to pan along with heavy cream. Bring the sauce to a simmer and simmer until thickened, stirring occasionally. Reduce heat to low and stir in Parmesan cheese until melted, about 2 minutes.
  • Combine: Add pasta and toss until well coated in the sauce, adding a little reserved pasta water if needed to reach desired consistency (for extra decadence, use heavy cream instead of pasta water). Add chicken to the skillet along with any accumulated juices on the cutting board. Taste and season with additional salt, pepper and/or cayenne or red pepper flakes to taste. Garnish with fresh parsley if desired.

Video

Notes

  • Remove chicken from the fridge before cooking.  Never cook chicken or any protein cold straight from the refrigerator otherwise it will cook unevenly. Instead, remove the chicken from the refrigerator about 15 to 20 minutes before you’re ready to start cooking. 
  • Grate Parmesan on the smallest hole. This will create powder-like consistency which melts more easily into the Alfredo.
  • Don’t overcook chicken. Chicken, especially chicken breasts, are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 165 degrees F. 
  • Prep ahead:  you can whisk the blackening seasoning together, season the cutlets, grate the Parmesan and mince the garlic.  See post for detailed make ahead instructions.
  • Recipe variations:  see post for fun ideas!

HOW TO STORE AND REHEAT 

  • Storage: store in an airtight container in the refrigerator for 4-5 five days. 
  • Microwave: transfer small portions to a microwave-safe dish, microwave for 1 minute, stir, then continue to heat at 30-second intervals. 
  • Stove: transfer to a skillet and heat over medium heat, stirring often. You may want to add a splash of milk if the pasta seems dry.